CZ20033524A3 - Soft tablet for preparing broth - Google Patents

Abstract

A soft bouillon tablet which comprises only or mainly oil and no or little fat beside non fat conventional bouillon ingredients.

Description

Technical field

The present invention relates to a soft tablet for making a broth and a process for making the soft tablet.

BACKGROUND OF THE INVENTION

A conventional method of making soft broth tablets comprises mixing the powdered broth components with oil and fat, dispensing the thus obtained paste mass through the plunger into a tablet-shaped depression in which the wrapping paper is already inserted, the wrapping paper is closed, and the depressive tablet is depressed. The machine execution of this operation can be of the Corazza type, for example.

There is currently a nutritional trend that tends to eliminate or at least reduce the consumption of fats rich in trans-unsaturated fatty acids and saturated fatty acids and favoring the consumption of health-friendly oils rich in mono-unsaturated fatty acids and / or poly-unsaturated (polyunsaturated) fatty acids. acids such as sunflower, saffloric (safflower), canola oil (low erucic acid oil from genetically modified rapeseed) and / or olive oil.

SUMMARY OF THE INVENTION

It is a first object of the present invention to provide a soft bouillon tablet comprising only or predominantly an oil, in particular a health benefit oil, rich in mono-unsaturated fatty acids and / or poly-unsaturated fatty acids and in addition to

- 2 conventional non-fat broth additives contain little or no fat.

A second object of the present invention is to provide a soft broth preparation tablet having little or no fat solidification upon cooling of the rehydrated product following hydration with hot water.

A third object of the present invention is to provide a soft broth tablet having improved cold water solubility.

A fourth object of the present invention is to provide a method of making a soft tablet for making broth.

It has now been found that the first three objects of the present invention may be a soft broth tablet comprising from 3% to 60%, preferably from 10% to 60%, more preferably from 15% to 60%, by weight of the whole tablet. and optionally fat, up to 70% and preferably from 5 to 70% fine filler, up to 79% coarse filler and based on weight percent of total oil and fat, up to 80% or up to 70%, preferably up to 60% or even up to 50%, preferably up to 40% or up to 30% and even more preferably up to 20% or up to 10% and even more preferably up to 5% or up to 1% fat, as well as optionally spices, flavors, dried vegetables, herb leaves and / or plant extracts.

A fourth object of the present invention can be accomplished by a process for producing a soft bouillon tablet comprising the steps of preparing a premix of powdered ingredients comprising, up to 70% by weight of the total tablet, preferably from 5 to 70% fine filler, and up to 79% coarse filler and optionally spices, flavors and / or plant extracts, in a dry masterbatch,

- 3 mixing add, based on the weight of the whole tablet, from 3 to 60%, preferably from 10 to 60% and even more preferably from 15 to 60% of oil and optionally fat, optionally dried vegetables and / or herb leaves, tableting and packaging, wherein up to 80% or up to 70%, preferably up to 60% or even up to 50%, even more preferably, of up to 80% or up to 70% by weight of the dry premix and / or oil up to 40% or up to 30% and more preferably up to 20% or up to 10% and even more preferably up to only 5% or 1% fat.

In the present specification, the term broth is to be understood as meaning broth and / or flavor.

The term broth-soft tablet means a tablet obtained by forming a pasty mass of a mixture of the broth powder components with an oil and optionally a fat into a tablet.

The term oil means an oil or mixture of oils which is liquid at room temperature and which more specifically has a solid fat content (SFC) at 20 ° C of less than 5%.

In the present specification, the term fine filler means a powdered filler that has been ground to obtain a particularly fine granulometry, or which has a particularly fine granulometry.

The term coarse filler means a powdered filler which has not been ground to obtain a particularly fine granulometry, or which does not have a particularly fine granulometry.

Surprisingly, it has therefore been found that only oil and no fat can be enclosed in the soft broth tablet, provided that the tablet also contains a fine filler.

• · · · · · · · · · · · ·

In this way, it is indeed possible to provide a soft broth tablet containing only an oil, a particularly beneficial oil, rich in mono-unsaturated fatty acids and / or poly-unsaturated fatty acids and containing no fat in addition to conventional non-fat broth additives.

Thus, the present invention further encompasses a method of improving the nutritional value of a soft broth preparation by at least partially replacing fats in a tablet containing trans-unsaturated fatty acids and / or saturated fatty acids with those oils rich in monounsaturated fatty acids and / or polyunsaturated fatty acids.

Furthermore, the present invention further comprises a method of reducing the consumption of trans-unsaturated fatty acids and / or saturated fatty acids by administering a food product prepared from a soft broth tablet in which fats containing trans-unsaturated fatty acids and / or saturated fatty acids have been at least partially replaced such oils which are rich in monounsaturated fatty acids and / or polyunsaturated fatty acids.

Indeed, such a soft broth tablet exhibits little or no solidification of the fat upon cooling the rehydrated product that follows its hydration with hot water and is actually better soluble in cold water.

In the present soft bouillon tablet, the oil may be any food grade oil such as chicken fat, unfractionated palm oil or palm olein, but is preferably a health-beneficial oil such as sunflower oil, olive oil, corn oil and / or canola oil. .

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The fat may be, for example, palm fat or palm stearin.

The fine filler may be a milled crystalline additive such as salt (sodium chloride), glutamate and / or sugar (sucrose).

It may also be a fine powder of a porous additive such as maltodextrin, starch and / or cereal flour which adsorbs the oil.

The fine filler may comprise fine particles having a mean diameter of, for example, from 5 to 120 µm, preferably from 5 to 100 µm, and even more preferably from 5 to 80 µm.

The mean diameter is defined as the 50% particle distribution limit (D50), wherein 50% by volume of the particles have a diameter less than 50% limit and 50% by volume of the particles have a diameter greater than 50% of the limit.

These fine particles preferably also have a span of from 2.0 to 2.0

5.0.

The span is defined as the width or range of the particle distribution between 10% limit (D10) and 90% limit (D90) divided by the mean particle diameter (D50), with 10% by volume of the particles having a diameter of less than 10% and 10% by volume. has a diameter greater than 90% of the limit.

The so-called coarse filler may be a powder crystalline additive, such as salt, glutamate and / or sugar, which has not been ground to obtain particularly fine granulometry but which, for example, contains particles with an average diameter of about 120 to 600 µm, more preferably about 150 to 600 pm, and more preferably from about 300 to 500 pm.

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As mentioned above, the present process for producing a soft bouillon tablet comprises the steps of preparing a premix of powdered ingredients comprising, up to 70% by weight of the total tablet, preferably from 5 to 70% fine filler, and up to 79% by weight of the total tablet. % of the coarse filler and optionally of spices, flavorings and / or plant extracts, is added to the dry premix with further mixing, based on the weight percent of the entire tablet, of from 3 to 60%, preferably from 10 to 60% and more preferably from 15 to 60% oil and optionally fat, optionally adding dried vegetables and / or herb leaves, forming into a tablet and packaged, adding up to 80% by weight of the total oil and fat by weight of the dry premix and / or oil or up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or up to 30% and even more preferably up to 20% or up to 10% and even more preferably up to only 5% or 1% fat.

The preparation of the masterbatch can be carried out using any suitable conventional powder mixer, such as a horizontal mixer with plow-shaped heads arranged on its horizontal shaft, or a belt mixer.

The oil may be added to the dry masterbatch, for example, by piping or any suitable nozzle.

For example, the fat may be added to the dry premix in a solid form or in a liquid form to an oil.

Molding into tablets and packaging may be carried out on any suitable food processing machine (machine) which allows such operations, in particular on a machine which allows dosing of the premix mass mixed with oil by a piston into a tablet-shaped depression in which it has already been inserted. packaging paper, closing

- 7 wrapping paper and a depression tablet such as a Corraza device.

Furthermore, a particular advantage of embodiments according to the present process in which only small or zero amounts of fat and exclusively or mainly oil is used is that, unlike conventional processes, it is not necessary to leave the mass matured but can be instantly formed in a tablet-shaped depression. Indeed, the fat in conventional soft broth tablets must be cooled and crystallized either before or after the addition of the remainder of the ingredients.

Embodiments of the soft broth preparation tablet and method of manufacture thereof according to the present invention are illustrated in the following Examples, in which percentages are percentages by weight unless otherwise indicated.

The invention is preceded by a brief description of the method used to analyze the particle size of the milled filler.

DETAILED DESCRIPTION OF THE INVENTION

Method 1: Analysis of particle size

The particle size of the fine filler was analyzed by means of a laser particle diffraction (diffraction) particle size detector (Mastersizer S, Malvern Instruments Ltd., Malvern / UK) coupled to a fully automatic pneumatic dry powder filler (GMP ultra feeder).

The analysis resulted in a proportional distribution of the volume of particles within the size classes. Overall or resulting size curves and resulting ·· »

• · · · · ·

- 8 The particle size distribution parameters were obtained from the following basic results:

D50: 50% limit, limit = mean particle diameter (50% by volume of the particles have a diameter less than D50 and 50% by volume of the particles have a diameter greater than D50.

D10: 10% limit, limit (10% by volume of the particles have a diameter smaller than D10).

D90: 90% limit, limit (10% by volume of the particles have a diameter greater than D90).

Wingspan: (D90-D10) / D50

Example 1

A soft broth tablet was prepared having the following composition (ingredients in%):

maltodextrin 7 ground salt 14.2 salt (unground) 30 glutamate sodium (unground) 9.6 sugar (unground) 3 chicken fat 4 onion powder 1.7 flavors (mainly vegetable and yeast extracts) 3.5 dyes 0.7 parsley 0 , 3 chicken 1.0 sunflower oil 25 • «• · · ···· · · · · · · ····

The granulometry of the fine filler of maltodextrin was as follows:

D10: 5.12 pm

D50: 13.97 pm

D90: 35.52 pm margin: 2.2

The fine filler granulometry of the ground salt was as follows:

D10: 8.79 pm

D50: 44.45 pm

D90: 142.54 pm margin: 3.0

The manufacturing process included the following steps:

weighing all ingredients (except oil) into the belt mixer; mixing at 40 rpm for 5 minutes; emptying (transferring) the masterbatch into a large bag which can be stored for one week before the broth mass is produced; adding the premix to the belt mixer;

adding sunflower oil to the premix from the conduit while mixing at 20 rpm for 10 minutes; emptying / transfer) the masterbatch into the hopper of the Corraza molding machine;

compressing the mass down into the hopper with a screw and bringing it to the piston which pushes the mass into a depression in the form of a tablet. The recess was lined with wrapping paper. After closing the wrapping paper by folding it, the tablet was extruded from the depression.

The soft broth tablet thus obtained contained only sunflower oil, which is a health-benefit oil, rich in monounsaturated fatty acids and / or

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This tablet showed no fat solidification upon cooling of the rehydrated product following its hydration with hot water and is also soluble in cold water.

Represented by:

Claims (8)

PATENT CLAIMS A soft broth and / or flavor preparation tablet, characterized in that it contains, based on the weight percent of the whole tablet, from 3 to 60%, preferably from 10 to 60% and even more preferably from 15 to 60% oil and optionally fat, up to 70% and preferably from 5 to 70% fine filler, up to 79% coarse filler and based on weight percent of total oil and fat, up to 80% or up to 70%, preferably up to 60% or even up to 50% %, more preferably up to 40% or up to 30% and even more preferably up to 20% or up to 10% and even more preferably up to 5% or only 1% fat, as well as optionally spices, flavors, dried vegetables, herb leaves and / or vegetable extracts. Soft broth and / or flavor preparation tablet according to claim 1, characterized in that the oil is a healthy oil selected from the group consisting of sunflower oil, olive oil, corn oil and / or canola oil. Soft broth and / or flavor preparation tablet according to claim 1, characterized in that the fine filler is a ground crystalline additive, in particular a crystalline additive selected from the group comprising salt, glutamate and / or sugar. Soft broth and / or flavoring preparation tablet according to claim 3, characterized in that the fine filler is a fine powder of a porous additive such as maltodextrin, starch and / or cereal flour. Soft broth and / or flavor preparation tablet according to claims 3 or 4, characterized in that the fine filler AND 12 comprises fine particles having an average diameter of from 5 to 120 µm, preferably from 5 to 100 µm, preferably from 8 to 80 µm, and a range from 2.0 to 5.0. 6. A process for producing a soft broth preparation comprising the steps of preparing a premix of powdered ingredients comprising, up to 70% by weight of the total tablet, preferably from 5 to 70% of a fine filler, and up to 79% coarse filler and optionally spices, flavors and / or plant extracts, from 3 to 60%, preferably from 10 to 60%, more preferably from 15 to 60%, more preferably from 15 to 60%, are added to the dry premix with further mixing, 60% oil and optionally fat, optionally added dried vegetables and / or herb leaves, formed into a tablet and packaged, added to the dry premix and / or oil, based on the total weight percent of oil and fat, up to 80% or up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or up to 30% and even more preferably up to 20% or up to 10% and even more preferably up to only 5% or 1% fat. 7. A method of improving the nutritional value of a soft broth and / or flavoring preparation tablet, characterized in that the fats containing trans-unsaturated fatty acids and / or saturated fatty acids are at least partially replaced in the tablet with those oils rich in their content. containing monounsaturated fatty acids and / or polyunsaturated fatty acids. 8. A method of reducing consumption of trans-unsaturated fatty acids, comprising administering a food product prepared from a soft broth tablet and / or a flavoring agent in which the fats containing trans-unsaturated fatty acids and / or saturated fatty acids have been fed. at least partially replaced by oils which are rich in monounsaturated fatty acids and / or polyunsaturated fatty acids.